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One free scan finds every outdated or missing driver and matches the right update for your exact hardware.Free scan · exact hardware matchChoose a commercial kitchen hood for the appliances and cooking processes it must serve—not by a generic CFM-per-foot rule. First determine whether the line requires Type I or Type II protection, then have a qualified kitchen-ventilation designer size the hood and complete exhaust system for capture and containment. Confirm the locally adopted codes, listings, permits, and fire-protection requirements with the authority having jurisdiction (AHJ) before purchasing equipment.
What should determine your hood choice?
The cooking line is the starting point. The appliances, their fuel and cooking processes, and how they will be used determine the hood type and duty classification. Hood geometry and placement then affect how well the system captures cooking vapors and residues. Exhaust, makeup air, ducts, fans, filtration, controls, and fire suppression must be coordinated as one system.
The 2024 International Mechanical Code (IMC) committee hearing material, Section 507.1 proposal text, says commercial kitchen exhaust hoods must be Type I or Type II and designed to “capture and confine cooking vapors and residues.” This is proposed model-code language, not evidence that a particular jurisdiction has adopted it. Check the current code edition and local amendments with the AHJ.
How do Type I, Type II, and recirculating systems differ?
| System | Intended use | Key selection point |
|---|---|---|
| Type I | Cooking that produces grease or smoke. UL Solutions describes it as collecting and removing grease vapors and smoke. | Generally required over grease- or smoke-producing appliances. If appliances requiring Type I protection are under one hood, the model-code approach calls for a Type I hood. Verify the adopted code and any applicable exceptions locally. |
| Type II | Heat, steam vapor, odors, and products of combustion, as described by UL Solutions. | Use only where the applicable code permits or requires Type II; it is not a substitute where the appliance lineup requires Type I. |
| Listed recirculating system | UL describes UL 710B-listed systems as factory-built units that include an appliance, collection hood, grease filters, and suppression, and recirculate filtered air into the room. | This is a specific listed-system route, not a general exemption from ventilation rules or local review. Confirm the exact listing, installation instructions, appliance compatibility, and code approval. |
UL Solutions’ code-official overview distinguishes the hood types by what they collect: Type I removes grease vapors and smoke; Type II collects steam vapor, heat, odors, and products of combustion. The appliance and local code determine which category is appropriate.
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How to choose the hood in the right order
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Document every appliance under the hood
Prepare an appliance schedule listing each unit’s manufacturer and model, fuel, cooking process, location, and expected use. Classify each appliance as light-, medium-, heavy-, or extra-heavy-duty under the code edition applicable to the project. For a mixed-duty line, the heaviest-duty appliance may govern the airflow basis for the shared hood.
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Confirm the required hood type
Identify which appliances produce grease or smoke and therefore generally call for Type I protection. Determine whether any remaining appliances may be served by Type II under the locally adopted rules. Have the designer and AHJ resolve mixed lines and any claimed exceptions before equipment is ordered.
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Set hood geometry and placement
Choose a suitable style—such as wall-mounted, island, backshelf, or eyebrow—based on the cooking-line layout and available space. The designer must establish hood dimensions, the hood’s position relative to appliance edges, mounting height, exposed sides, and nearby walls or obstructions. These factors affect capture and containment. Commercial requirements, the product listing, manufacturer instructions, and project layout govern; residential range-hood sizing rules are not a substitute.
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Establish exhaust airflow from the correct basis
For a listed hood, use its certification, label, and installation instructions. UL Solutions explains that listed hood capacity is determined through UL 710 certification. For a non-listed hood, the model-code approach determines minimum exhaust capacity by hood size. The 2024 IMC committee proposal also describes a Type I label stating the minimum exhaust flow for capture and containment based on the served appliances’ duty classification. Use the locally adopted edition and have the project designer prepare or check the final calculation. Do not treat a generic CFM-per-foot figure as a universal answer.
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Coordinate the rest of the system
Plan the hood together with grease filtration, exhaust duct, exhaust fan, makeup air, and any required automatic fire suppression. Lafayette municipal guidance identifies these as core system components. UL Solutions also maps hoods, grease ducts, filters, fans, and appliances to separate IMC and NFPA 96 requirements and discusses fire-code suppression provisions. Coordinate controls and operating sequence, too. A fan cannot be selected from airflow alone without accounting for the actual duct system and design requirements.
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Plan for inspection, operation, and maintenance
Confirm access for cleaning and service, and establish the required final testing and inspection with the local design team and AHJ. Lafayette guidance recommends evaluating capture at exposed hood sides and checking that exhaust and makeup air start and operate together under cooking conditions.
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How can you judge whether an existing hood is working?
Odors escaping beyond the hood, ceiling discoloration, and greasy floors can indicate inadequate exhaust, according to Lafayette municipal guidance. They are warning signs, not a diagnosis: have a qualified professional assess capture, exhaust and makeup-air operation, and the system configuration under actual cooking conditions.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.What to compare before approving a design
- Appliances and duty: Confirm the schedule accounts for every appliance and cooking process, including the heaviest-duty unit under a shared hood.
- Type and approval: Verify Type I or Type II eligibility, or the specific approval path for a listed recirculating system, with the AHJ.
- Listing and instructions: Determine whether the hood is listed or field-designed, and follow the applicable certification, label, and installation documentation.
- Layout: Compare hood styles and dimensions against appliance edges, mounting conditions, exposed sides, walls, and obstructions.
- Whole-system coordination: Review exhaust and makeup-air quantities alongside duct and fan design, fire-suppression integration, clearances, controls, and access for cleaning.
- Project cost and upkeep: Compare installed quotes, energy and air-conditioning implications, and service needs for the actual design. These costs depend on the project; generic price claims cannot establish what a particular kitchen will pay.
Who should verify the design?
Use the current requirements adopted by the project’s jurisdiction, including local amendments, permits, equipment listings, and AHJ interpretation. The 2024 IMC committee text is model-code proposal material, not proof of local adoption; UL Solutions provides a technical overview, while Lafayette guidance is local rather than universal. Have a qualified kitchen-ventilation designer coordinate the plans with the AHJ and relevant equipment documentation before purchase or installation.
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